Principles of Home Pres PPT 1416c

Principles of home food
preservation
www.foodafactoflife.org.uk © Food – a fact of life 2019

Traditional methods of preservation
Traditional methods of food preservation began from the

essential need to store supplies when they were plentiful
and to keep the food fresh for as long as possible to last
through the winter months.
Although food preservation has been in use for thousands

of years, it is only in the last two centuries that many of the
‘new’ food processing techniques have been developed.

Principles of food preservation
The principles underlying methods of preservation used in the

past are still the same as today.
The aim of preservation is to prevent food spoilage as a result of

growth of micro-organisms and breakdown of food by enzymes.

Food spoilage
As soon as food is harvested, slaughtered or manufactured into

a product it starts to change. This is caused by two main
processes:
• autolysis – self destruction, caused by enzymes present in the

food;
• microbial spoilage – caused by the growth of bacteria, yeasts
and moulds.

Factors that promote enzymes and microbial
activity
Micro-organisms and enzymes need certain conditions to survive and
reproduce.
These include:
• temperature;
• oxygen;
• food;
• time;
• moisture;
• pH level.

Some of the factors affecting the growth of micro - organisms can
be manipulated in different ways to prolong the life of the food
product.
Temperature
Chilling or freezing the food to retard growth of micro-organisms
and inhibit enzyme activity. Alternatively, heating the food to
destroy micro-organisms and prevent enzyme activity.
Oxygen
Food kept in an airtight container will deprive micro-organisms of
oxygen and prevent contamination.

Moisture
Reducing the moisture content of the food to make water, (which is
essential for growth), unavailable to micro-organisms. Alternatively,
placing food in a sugary solution will make water unavailable for the
growth of micro-organisms.
pH level
Placing food in an acidic or alkaline solution will inhibit the growth of
micro-organisms.

Methods of food preservation - Chilling
Over the past 50 years chilling and freezing has become the most popular domestic
method of preserving food.
This is mainly due to wider ownership of domestic refrigerators and freezers and
developments in technology, rather than the discovery of new preservation principles.
Chilling reduces the temperature to between 1ºC -4ºC.
Chilling food cannot preserve a food indefinitely, but can reduce spoilage caused by
micro-organisms and enzymes.
Moulds can still grow in cold temperatures.

Methods of food preservation - Freezing
Reducing the temperature of the food to below – 18ºC

reduces the activity of the micro-organisms and enzymes.
Freezing also reduces the availability of water because ice

crystals are formed.
In China, freezing has been a method of preservation for

hundreds of years, dating back to 1800 BC.

Disadvantages of freezing
Most food contains large amounts of water. When water is frozen, ice
is formed. Large ice crystals are formed when food is slowly frozen,
this can damage the cell structure of the food.
When the food defrosts, the water enclosed within the cells is
released, e.g. cell damage in soft fruits (strawberries) and the collapse
of some colloidal systems in food products, e.g. cream. Freezing food
quickly can reduce the size of ice crystals.
When frozen, micro-organisms do not die, they simply become

dormant, retarding their growth.

Methods of food preservation - Sugar preserves
The initial boiling of the fruit will destroy the enzymes and micro-
organisms (but not spores), preventing spoilage later on.
The high concentration of sugar added during the jam making

process makes the water unavailable thus reducing the microbial
activity through dehydration effect.
Jam jars are normally heated before the jam is added which
destroys the micro-organisms found in the jars.

Methods of food preservation - Salting
Coating food in salt or placing it in a salt solution (brine) reduces

the moisture content of the food, i.e. reduces the availability of
water.
With little moisture, micro-organism growth is retarded.
However, the taste of the food may change considerably.

Methods of food preservation - Pickling
The initial boiling of the ingredients will destroy enzymes and

micro-organisms (but not spores), preventing spoilage later on.
Vegetables and fruits are covered in vinegar and other

ingredients, often including spices. The high concentration of
acid inhibits bacterial growth and multiplication. The acidic
nature of the solution prevents growth of micro-organisms.
Pickle/or chutney jars are normally heated before the product

is added to destroy micro-organisms found in the jars.

Principles of home food preservation
For further information, go to:

www.foodafactoflife.org.uk

Principles of Home Pres PPT 1416c

Uploaded by

Copyright:

Available Formats

Principles of Home Pres PPT 1416c

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Principles of Home Pres PPT 1416c

Uploaded by

Copyright:

Available Formats

Principles of home food

www.foodafactoflife.org.uk © Food – a fact of life 2019

Traditional methods of food preservation began from the

Although food preservation has been in use for thousands

www.foodafactoflife.org.uk © Food – a fact of life 2019

The principles underlying methods of preservation used in the

The aim of preservation is to prevent food spoilage as a result of

www.foodafactoflife.org.uk © Food – a fact of life 2019

As soon as food is harvested, slaughtered or manufactured into

• autolysis – self destruction, caused by enzymes present in the

www.foodafactoflife.org.uk © Food – a fact of life 2019

www.foodafactoflife.org.uk © Food – a fact of life 2019

www.foodafactoflife.org.uk © Food – a fact of life 2019

www.foodafactoflife.org.uk © Food – a fact of life 2019

Chilling reduces the temperature to between 1ºC -4ºC.

Moulds can still grow in cold temperatures.

www.foodafactoflife.org.uk © Food – a fact of life 2019

Reducing the temperature of the food to below – 18ºC

Freezing also reduces the availability of water because ice

In China, freezing has been a method of preservation for

www.foodafactoflife.org.uk © Food – a fact of life 2019

When frozen, micro-organisms do not die, they simply become

www.foodafactoflife.org.uk © Food – a fact of life 2019

The high concentration of sugar added during the jam making

www.foodafactoflife.org.uk © Food – a fact of life 2019

Coating food in salt or placing it in a salt solution (brine) reduces

With little moisture, micro-organism growth is retarded.

However, the taste of the food may change considerably.

www.foodafactoflife.org.uk © Food – a fact of life 2019

The initial boiling of the ingredients will destroy enzymes and

Vegetables and fruits are covered in vinegar and other

Pickle/or chutney jars are normally heated before the product

www.foodafactoflife.org.uk © Food – a fact of life 2019

For further information, go to:

www.foodafactoflife.org.uk © Food – a fact of life 2019

You might also like